Title: Saucy Beef Taco Pizza
Categories: Beef Meat
Yield: 4 Servings
| 2 | lb | Ground Beef Round |
| 1 | | Med. Onion, Chopped |
| 16 | oz | Taco Sauce, Mild or Hot |
| 4 | oz | (1 cn) Mild Green Chilies * |
| 1/2 | c | Sliced Ripe Olives |
| 8 | oz | (1 cn) Refrigerated Rolls ** |
| 1 1/2 | c | Crushed Corn Chips |
| 1 | c | Dairy Sour Cream |
| 1 | c | Shredded Monterey JackCheese |
| 1/2 | c | Shredded Cheddar Cheese |
| | | Sliced Olives (Optional) |
| | | Sliced Mushrooms (Optional) |
| 1 | c | Shredded Lettuce |
| 1 | | Med. Avocado *** |
| 1 | | Med Tomato, Diced |
* Chilies should be chopped mild green chilies and be drained. ** Rolls
should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
sliced.
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Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with
remaining 1/2 cup crushed chips. Garnish with sliced olives add mushrooms,
if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes
or until crust is golden. Cut into wedges and serve with lettuce, avocado,
tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.